I had promised to do this post a while ago, however like most things, it took quite a bit longer than I expected, but I hope it was worth the wait. And Murphy’s Law: I baked all these cakes during the hottest day of the year!

You may already know that I’m getting ready to travel to Scotland to be a judge in the Scottish Baking Awards Competition on September 28th. I can’t wait to see and taste what all the incredible Scottish bakers have to offer this year! In order to enter a cake/baking contest, one needs to have a certain level of skill, technique, and experience, not to mention, talent. However, none of those are necessary in order to create an impressive cake, which is the reason I want to write this post. If you follow my three simple steps, you will be able to garner compliments and comments such the wide-eyed, “You made that?”

I have baked so many cakes, I could never try to put a number on just how many, yet I hardly ever decorate two in the exact same style. I have never taken a cake decorating class or course, although I was given some instruction in how to do basic piping, from my mother who had a business decorating and delivering wedding cakes (including my own, which we made together). The point of this tutorial is to show you that you can make a basic cake look impressive with no cake decorating experience or skill whatsoever! It’s true.

You’ll see that once you have some basic ideas, tips and tricks (which I will show you below) to decorate and present a cake, you will be able to incorporate your own ideas and realize that the possibilities are endless.

A rustic wedding cake for a friend’s daughter. No piping bag required!

STEP 1. The most important step in making a cake look more impressive and professional, is to make the layers level. You’ll never see a domed, uneven cake on display in a bakery or baking competition, right? The simplest way to do this is to use this wonderful tool, a cake leveler/slicer which a child can use with perfect results. Simply adjust the wire to the depth needed to make a level cake layer and saw away with the feet placed on the counter. Remove the top and you have a perfect layer! Now, if you truly don’t want to spend $5 (I would advise that you splurge, btw), then you can use a large, serrated knife or even dental floss, but I know I can never keep those perfectly level.

STEP 2. Next is to choose a filling for in between the layers and the top and sides (if you choose to do the top and sides). Here are a few options:

JAM AND WHIPPED CREAM

If you choose to use jam and whipped cream, put the jam on the bottom layer and spread the cream on top of the jam, then carefully place the second layer on top.

I use a cake lifter to move the cake from the counter to the serving plate, it works really well.

BUTTERCREAM FROSTING

Choose a flavor which will complement the cake. I used chocolate mocha for the chocolate cake, and plain vanilla for the white cake, or you could make vodka buttercream for an adult’s cake. After leveling the cake, fill the middle of the layers with frosting, trying not to get a lot of crumbs into the frosting in the bowl; always pull the frosting from the center, outwards, so that it avoids contact with crumbs. Next, spread a thin layer over the entire cake, as this is only a “crumb coat”. As you can see, there are some crumbs stuck in the frosting, but this is totally fine when using this method.

Put the cake in the fridge for about an hour or so, then spread another thicker layer of frosting, and this time, you won’t have to worry about crumbs!

Spread the frosting thick enough, that you can make swirls, or whatever pattern you like. I just used an ordinary butter knife, so no special tool is needed.

CHOCOLATE GANACHE

This is one of my very favorite ways to decorate a cake because it looks so difficult, but it’s actually the easiest of all! Here’s the recipe: EQUAL AMOUNTS OF CHOCOLATE AND CREAM. Yes, that’s all, but be sure to use really good quality chocolate and good quality cream! Put both ingredients in a pot over low heat and stir until you have a smooth, thick sauce. If it gets too hot, it will run over the cake too quickly, so let it cool a little and stir often so it doesn’t get a “skin”.

When it’s the correct consistency (like cold maple syrup), simply pour the ganache, slowly, over the top of the cake…

…so it drips over the edge.

You can also cover all of the sides completely if desired. For this small 6″ cake, I melted 4 oz (1/2 cup) Trader Joe’s chocolate chips with 4 oz (1/2 cup) heavy whipping cream and still had leftover ganache, which is great for dipping fruit into, such as strawberries and bananas.

Never underestimate the power of powdered sugar! A little sprinkling on almost any dessert or baked good just makes it say, “I’m just so much better now!” Not to mention its other super-power of being the best “cover up”, hiding mistakes and blemishes in the most opportune way!

BISCUITS, COOKIES, SPRINKLES, ETC.

If you’d like to make the cake in the photos which is lined with ladyfingers, then all you need to do is press them on while the buttercream is still soft. If it gets hard, a little smear of buttercream is all you need to make them stick.

Tying a ribbon around the cakes isn’t necessary, however it’s nice to know that none of the ladyfingers can fall off, and I think it just looks lovely, as you can see in the photo below. I used Italian ladyfingers, but you can use soft ladyfingers (French) or any type of cookie or biscuit which can line the perimeter of the cake; pirouette cookies are another great choice. Use a ribbon to tie in a theme: a blue ribbon for a baby shower for a boy, and blue pacifier decorations for the top, makes a gorgeous centerpiece for the buffet table.

FRESH FRUIT

Such as strawberries, raspberries, blueberries, grapes, cherries, etc., any fruit that won’t turn brown, and as you can see, even just three strawberries are enough to dress up a cake.

However, a few more differently colored berries, makes a big difference.

FRESH FLOWERS

I love using fresh flowers, especially roses, on cakes! How can you beat Mother Nature’s work? It makes the cake look classy and elegant, but it’s so easy; just place it (them) on top or on the side! However, just make sure not to use anything poisonous, such as oleander flowers; Google it if in doubt.

So as you can see, it’s not that difficult to get professional looking results! And when you want to start with the piping bag, it’s even more fun!

If you have any questions, please feel free to email me or leave me a message below. I hope you’ll try my tips!

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Thank you so much, Hadia! I appreciate you inviting me and sharing my cake tutorial with all your lovely readers! Some of them have liked my page, so thank you for that and for pinning, too! You are a sweetheart! :) CC

This post proves you are a true artist Christina. These cakes are incredibly gorgeous and I love your confidence with how easy you make it seem. However, I think you have a talent for this that not everyone can emulate. Still I’m going to give it a try. First I’m ordering the cake leveler for $5.

Thanks Patricia, but there’s honestly not much to it! I’m glad you’re going to get the cake leveler as it’s really what makes the biggest difference in the outcome. Send pics when you make your first cake, I bet you’ll surprise yourself! :) CC

Christina they are all beautiful and great great tips. I am one of the decorating challenged, I just don’t have the touch, what you have shown here I think even I could do. Can’t wait to hear about the trip to Scotland and the baking competition,

Yes, I’m sure you can, Suzanne! You are so talented in the kitchen, I’m positive you’d be able to put out a lovely cake in no time! Thank you for the compliment and I will be updating from Scotland, for sure~ :)

Hi Christina, OMG! I am floored by these cakes. You should win an award for their beauty. You hate to cut them, but would love to taste a slice of each. You are extremely talented and I love the way you show them off. Just beautiful. Thanks for the steps, I have learned a few things, which is great. I love the way the cake looks with the lady fingers, amazing. When you put the ribbon on it, how do you keep it on? Love the cake lever tool. Need to get that for sure. I usually use a knife, but I think this tool makes it very even. I love the Chocolate Ganache one as well, love the way it flowed down on the cake and then the Rose, so very Victorian. How special that must have been to make your own wedding cake with your mom. A memory forever. You never disappointment me, every post you add something so interesting, or a way to share your talents. Thanks for sharing this post as well….Have a wonderful day! Dottie :)

As always, you leave the loveliest comments and compliments, Dottie!! Thank you, thank you! I just tied the ribbon, but you can easily cut it and use a glue gun to keep it together, if that’s preferable. I’m so happy that you enjoy all my posts and truly am humbled by your comments. I appreciate every single one. Thank you, and have a wonderful weekend! :)

Christina, Thanks for getting back to me on the ribbon. I thought you may have tied it, but the hot glue sounds good also. My mom was over this evening and I showed her your post and the cakes. She was so amazed how beautiful they were. She told me that you truly have a gift. So it is not just me, so many people that see your post know that you have such talent. I know that when you go to Scottland and enter your cakes you have to win something fantastic. Have a fabulous weekend to, Dottie xx

Thank your lovely mother for me, Dottie! Just so you know, I’m judging a cake competition when I go to Scotland, but I’m a competitor in the World Porridge Making Championship! Will let you know how I do, but I’m just happy to compete! CC

Christina. These all are amazing. You are so very talented. I enjoyed the tutorial so much, you have truly inspired me. I think one of my favorites is the powdered sugar cake. I love the rustic look of leaving icing off, but it is so elegant in the way you did it with the powdered sugar and filling peeking from the center. I will be sharing this post on FB.

Thank you, Janette! Honestly, with a little effort, I really think anyone can improve their cake decorating skills with these tips. Actually, someone sent me photo of a cake she made today after reading this post, and it looks brilliant! She’s posting a better pic tomorrow, so I hope to share it! CC

C-
You show a beautiful 3 layer white cake here with white icing—I LOVE white wedding cake—is that a white wedding cake recipe? Help! It is torture for you to post those gorgeous photos of that triple layer white cake but no RECIPE!!!!!!!!!
Help!
:)

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Meet Christina

A Scottish Italian cook living in Los Angeles, Christina is usually cooking, baking or (cr)eating something scrumptious. When she isn't in the kitchen, she loves to travel, near and far, as long as there's good food involved. Christina is on a mission to save authentic Italian dishes from extinction, and is constantly promoting Scottish (and British) food as some of the best cuisine the world has to offer—one steak pie and Sticky Toffee Pudding at a time.